I Made That! Chicken Braise With Dried Black Limes, Tamarind, And Tons Of Spices

Want big flavors in sheer comfort food. Try this Middle Eastern-inspired stew, something right out of Bruce's childhood since his uncle was from Iran.

Hi! We're Bruce Weinstein & Mark Scarbrough. Together, we've written dozens of cookbooks for New York publishers. But we've never published this recipe since it came to Bruce through his family. We're offering it here on the podcast as an exclusive!

Join us in the kitchen as we make this chicken braise with dried black limes. You'll need to go to a Middle Eastern grocery store to find them--or order them online. In a cool dark pantry, they'll keep up to a year. Except you'll make this braise again and again.

It's also got tamarind concentrate for a sour pop and cashews for sheer richness. You must marinate the chicken overnight in a spice paste and after that the hard part is over.

Served this braise with cooked white rice. You won't regret it!